Monthly Archives:

Since we have numerous classes happening every week, it is not possible (at least for me) to write and tell you about each one as much as I would like to. So in addition to more elaborate and detailed blog posts we’re going to feature posts with mostly pictures from a class and chef’s bio’s. This week I would like to feature chef Matthew Ridgway and his charcutiere company “PorcSalt”. We had the pleasure of having Chef Matthew Ridgway host a charcutiere class at COOK last week. Matt was accompanied by infamous and chatty Rick Nichols that gave explanations and commentary while Matt was carving away his delicious creations.

Often to referred to as the godfather of Nuevo Latino cuisine, chef Douglas Rodriguez is a man of many talents, but he has a particularly sharp skill for creating sublime ceviche — the man knows his fish! We at COOK were lucky to have the founding chef and co-owner of Rittenhouse’s long-running Alma de Cuba in to school us on the particulars of this Latin specialty.

Dean Carlson of Wyebrook Farm kicked off an exciting collaboration with COOK this month to connect Philadelphia food-lovers with sustainable meat, produce, and dairy products from Chester County. COOK’s own Audrey and Lily had the pleasure of touring the farm in late April and welcomed Farmer Dean and his chef Janet Crandall for a pork-centric class at COOK last week featuring that fine looking porchetta.

COOK caught up with Dean to learn more about his journey from city-dweller to sustainable farmer.

Yes, finally spring has arrived! It’s getting warm out, the sun is shining, the birds are singing and for me that means one thing: It’s time to barbecue, people! The moment it gets nice out I go buy fresh ingredients like ground beef for burgers and kebabs,chicken and lots of vegetables and immediately throw them on the barbie. It’s in my blood as an Israeli, I can’t survive without grilling at least twice a week. When you’re born in Israel the doctor grabs you by the legs, smacks your ass and puts a bag of charcoal in one hand and a pack of skewers in the other so you’re ready to light a charcoal flame. You’re born with the ability and the will to BBQ! So you can imagine how miserable I get in the winter when the wind chill prevents me from being outside and flipping steaks.